Salads
Cabbage Slaai (Shredded Cabbage Salad)
Ingredients
- 1/2 medium white cabbage, finely shredded
- 1 carrot, grated
- 1/2 onion, very thinly sliced
- 2 tbsp sunflower oil
- 2 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Combine the shredded cabbage, grated carrot and sliced onion in a large mixing bowl.
- In a small bowl or jar, whisk together the oil, vinegar, sugar, salt and pepper until the sugar dissolves.
- Pour the dressing over the cabbage mixture.
- Toss thoroughly to coat every strand evenly.
- Let stand for at least 15 minutes at room temperature before serving to allow the cabbage to soften slightly and absorb the dressing.
Introduction: A finely shredded cabbage salad, dressed simply with oil and vinegar, that appears alongside stews and roasted meats at family meals and celebrations throughout Lesotho and the wider Southern African region.
Cultural Background: A finely shredded cabbage salad, dressed simply with oil and vinegar, that appears alongside stews and roasted meats at family meals and celebrations throughout Lesotho and the wider Southern African region. Its crunch and acidity balance the richness of dishes like serobe or roasted mutton.
Tips: Shred the cabbage as finely as possible for the best texture. This salad improves with a short rest, so prepare it a little ahead of serving.
Variations: A spoonful of mayonnaise is stirred in by some households for a creamier version. Raisins or grated apple are sometimes added for a touch of sweetness. Already vegetarian and vegan as written.
Storage: Refrigerate up to 2 days in an airtight container; the cabbage will continue to soften.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I make this in advance?
A: Yes, it holds well for a day and the flavour deepens.
Q: Is this the same as coleslaw?
A: It's closely related — a simpler, vinegar-based version common across the region rather than a creamy mayonnaise-based slaw.
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